Preparation

Place all ingredients into a large stockpot and bring to a boil, then lower to a simmer and cook partially covered about 1 hour, until vegetables are limp. Remove from heat and let sit for an additional hour. Pour contents of stock pot through a fine mesh sieve or cheesecloth lined colander pressing vegetable solids with spoon to extract as much liquid as possible. Discard or compost solids. Allow to cool completely then refrigerate or freeze. Yields about 4 quarts

ABOUT THE AUTHOR, johannagreen

I am a back yard gardener. Our small plot produces food for our family of 3, plus friends. I'm interested in sharing what I've learned so far in 5 years of gardening and learning what...